Fish glue is a high-protein, low-fat ingredients, commonly used in the production of various dishes and pastries. However, many people in the cooking process found that the fish glue once cooked on the rotten, lost its original gelatinous properties. So, what is the reason for the fish glue to be rotten once cooked?

First of all, the main component of fish glue is collagen, a protein that is easily denatured at high temperatures. Therefore, in the cooking process, you need to pay attention to temperature control, not too high. In addition, the quality of fish glue also affects its ability to withstand high temperatures, and low-quality fish glue is easy to rot.

In addition to this, the rotting of fish glue may also be related to too long cooking time. If fish glue is cooked for too long, it will be over-heated, causing collagen to denature and thus lose its gelatinous properties. Therefore, when cooking fish gelatin, you need to control the time according to different recipes and cooking methods.

In short, there are more reasons why fish glue rots once cooked, and you need to pay attention to temperature, quality and time control during the cooking process to ensure its gelatinous properties.

Picture of fake flower gum after soakingFake flower gum is a more common edible gum and industrial additives, its composition is mainly galactomannan. And the change in the fake flower glue after soaking is actually a manifestation of its water-absorbent properties.

Fake flower glue soaked, its volume becomes larger, the weight increases, the appearance also changed. For example, the original small particles will become swollen, and the surface will have a film that looks more transparent. This is because the fake flower gum is very absorbent, soaked in water, it will absorb water and expand. At the same time, the surface tension of the fake flower glue will also change, forming a stable liquid film, making its surface smoother and more transparent.

In addition, the water-absorbing properties of fake flower gum after soaking can be used in the development of food and cosmetics. For example, adding the right amount of pseudoflower gum to foods such as bread and cookies can increase their volume and texture, making them more fluffy. And adding pseudoflower gum to cosmetics can provide moisturizing, stabilizing and thickening effects.

In summary, the picture of pseudoflower gum after soaking demonstrates the performance of its water-absorbent property, which can also be applied in the development of food and cosmetics.